White Chicken Chili
  From Dore'

1 lb. boneless, skinless chicken breasts
1 med. onion
1 1/2 tsp. garlic powder
1 Tbsp. vegetable oil (I think I used olive oil)
2 cans white beans, drained
2 (14 oz) cans chicken broth
2 (4 oz) chopped green chilies (more or less to taste)
1 tsp. salt (OR LESS!  Start with 1/2 tsp. and taste from there)
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. black pepper
1/4 tsp. cayenne pepper (optional or to taste)
1 cup sour cream
1/2 cup whipping cream or half n half
1 cup shredded jack cheese
 
In large soup pan, saute in oil chicken breasts, onion, and garlic powder until done.  Set chicken aside to cool, then shred.  Return to pan and add beans, broth, chilies, and seasonings.  Bring to boil.  Reduce heat; simmer, uncovered for 30 min.  Remove from heat; stir in sour cream and cream.  Top with monterey jack cheese if desired.  Serves 8ish.